Meatballs in rich onion gravy

When I was younger I loved nothing more than opening a tin of meatballs in gravy, I never ate many of the meatballs but I used to love dipping bread and butter into the gravy. My family loved this dish and not a meatball left in sight. Go on try it.

Meatballs

2 slices x whole grain bread crust removed

150ml x hot water

500g x best minced beef

1 x onion very finely chopped

½ tsp x thyme

½ tsp x salt

1 tsp x black pepper

25g x butter

2tbsp x oil

Gravy

25g x butter

2 x onions chopped

2tbsp x plain flour

300ml x water

3 x beef stock cubes dissolved in 200ml boiling water

1tsp x Worcestershire sauce

½ tsp x English mustard

Salt and pepper to taste

To make the meatballs

Soak the bread in the hot water don’t be tempted to add more than stated, mash it with a fork until it becomes mushy and leave to cool

Place the mince in a large bowl add the onion, thyme, bread mixture and salt and pepper mixed together using your hands  work the ingredients together until they are well blended and smooth in texture

Roll the meat mixture into small balls. Melt the butter and oil in a large pan, gently fry the meatballs about 10 at a time until brown all over taking care when turning them, lift out carefully onto a plate and  repeat with the remaining meatballs, set to one side while you make the gravy.

 Gravy

Wipe the meatball pan with some kitchen roll to remove any residue. Melt the butter in the pan and add the onions, cook on a medium heat for around 15 minutes stirring occasionally, add the flour and stir for 2 or 3 minutes. Gradually stir in the water and bring to a simmer stirring all the time. Place onion mixture into a liquidizer and leave to cool slightly. Liquidize for about 15 seconds. Return to the pan and stir in the beef stock, Worcestershire, sauce, mustard and salt and pepper bring to a simmer carefully add the meatballs simmer gently for 1 hour. serve with creamy mashed potatoes.

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Chicken and mushroom in a smokey bacon sauce served with pasta and garlic whole wheat bread topped with parmesan

I made this meal for family and friends, they said it was fit which is the best complement you could ask for.

2 x tbsp olive oil or vegetable oil 

6 x slices smoked lean bacon chopped

4 x large closed cup mushrooms sliced

4 x chicken breast cubed

1 x onion finely chopped

2 x garlic cloves crushed

1 x tsp paprika

Good pinch chilli powder

1 x small glass dry white wine

1 x 400g chopped tinned tomatoes

1 x  good  pinch of dried thyme

1 x chicken stock cube

1 x tbsp Fresh chopped basil

2 x tbsp double cream

2 x tbsp greek yoghurt

1/2 x tsp freshly ground black pepper

salt to taste

400g x spaghetti

Freshly grated parmesan cheese

On a meduim heat fry the bacon in a little oil  for around 5 minutes add the mushrooms and a little more oil if needed, cook for a further 3 minutes  remove bacon and mushrooms from frying pan and place  in a large pan and set aside. 

Add the rest of the oil to the frying pan and over a high heat add half the chicken, stir fry  the chicken till sealed on all sides and add to the bacon pan and  repeat with the rest of the chicken and add to bacon pan.

On  medium heat using the same frying pan cook the onions in the rest of the oil  for 5-10 minutes add the garlic, paprika and chilli powder cook for 2 minutes, pour in the wine, tomatoes and thyme, crumbled chicken stock cube  and simmer for 5 minutes, add to the bacon and chicken  stir well and simmer for 30 minutes or till the chicken is cooked through.

Add the basil, double cream, Greek yoghurt, plenty of freshly ground black pepper and salt to taste heat through and serve on a bed of spaghetti.

Top with freshly grated parmesan cheese and serve with garlic bread

Garlic bread

Oven temp 200c/gas mark 6

1 x small unsliced wholegrain loaf of bread sliced thickly then cut into half wedges

25g x soften butter

1 x garlic clove crushed

2 x tsp finely chopped parsley

Parmesan cheese finely grated

Mix butter, garlic clove and parsley together, spread on one side of each  bread wedge, sprinkle  each wedge with parmesan cheese and place on a baking tray in a pre heated  oven for around 5 minutes or till crisp and golden serve hot from the oven

Lamb meatballs cooked in a thick balti curry sauce Carol’s way.

                                                                                      

These are little meatball treasures, jewels of deliciousness worth spending time to make. I make this recipe in 3 stages then combine everything together at the end. serve with spicy roast potatoes and Naan bread it doesn’t get better Get your family and friends together around the table GO ON DO IT.

You can make the basic curry sauce in advance it will keep in the fridge for up to a week in a sealed container.

  

Balti spice mix ingredients. Make up in advance and store in an air tight container will keep in your store cupboard till ready to use.

2 x tsp paprika

½ x tsp chilli powder

1 x tsp salt

1½ x tsp ground coriander

1 x tsp ground cumin

Mix all spices together use as recipe states in stage 3*. Store the rest for future balti recipes

Stage 1

Basic curry sauce ingredients

3 x tbsp vegetable oil

6 x onions peeled and chopped

1 x inch fresh ginger peeled and finely chopped

3 x garlic cloves peeled and finely chopped

2 x tsp ground coriander

1 x tsp ground cumin

½ x tsp chilli powder

1 x tsp garam masala

½ x tsp turmeric powder

6 x cardamom pods lightly crushed

2 x bay leaves

6 x dried curry leaves

2 x tbs tomato puree

6 x fresh tomatoes peeled and chopped or 1 x 400g tinned tomato

½ tsp x salt

1 x tsp pepper

300ml x water

Recipe for basic curry sauce.

Using a large pan heat the oil on a medium to high heat, add the onions and ginger, stir and cook until the onions are just beginning to brown round the edges, reduce the heat and add the garlic, cook for a further minute, add the rest of the spices plus the bay leaves, curry leaves and  tomato puree stir and cook gently for 5-10 minutes, add the chopped tomatoes, salt and pepper and water, bring to the  boil reduce heat and simmer for 30 minutes. Remove and discard bay leaves and cardamom pods, cool the sauce before putting into a Liquidizer and puree until smooth, or use a sieve. Return the sauce to the pan and set aside till the meat balls are ready.

Stage 2

Meatballs ingredients

600g x minced lamb

2 x small onions as finely chopped as possible

2 x cloves garlic crushed

1 x green chilli finely chopped

1 x tsp paprika

½ x tsp ground ginger

2 x tsp chopped coriander finely chopped

1 x large egg lightly beaten

4 x tbsp vegetable oil or gee

Meatball recipe

In a large bowl mix all the meatball ingredients together apart from the oil mix until everything is well blended together, form into 1 inch balls you should end up with around 30. Heat the oil in a frying pan and over a medium to high heat brown the meatballs turning gently to brown all sides (do this in three batches so you don’t over crowd the pan).

Add the meatballs to the balti sauce pan and set aside.

Use the meatball pan and any oil and residue left from the meatballs to complete stage 3.

Stage 3

Balti spice finishing touches

1 x onion peeled and chopped

1 x inch piece fresh ginger peeled and grated

1 x cloves garlic peeled and crushed

1 x green chilli finely chopped

3 x tsp balti spice mix* from the store cupboard

2 x tbsp fresh coriander chopped

Salt and pepper

Gently fry the onions and ginger in the meatball pan till onions become tender and translucent, add the garlic, green chilli and balti spice mix, stir and cook for a further 2 minutes,  add to the meatballs and Basic curry sauce pan and stir gently till everything is combined  bring to a simmer add salt and pepper to taste and cook for 30 minutes stirring occasionally, just before serving stir in  the chopped coriander

Serve with spicy roast potatoes and Naan bread.

Creamy smoked haddock pie with a cheesy potato topping

Do you like smoked haddock? Then trust me you will love this dish, Serve with garden peas or mixed vegetables of you choice. Don’t forget to look for bargains at your local supermarket if they sell fresh fish then there are bargains to be had, Go on have a look you know you want to.

For the filling

800g x un-dyed smoked haddock cut into pieces or any firm white fish

300ml x milk

1 x garlic clove peeled leave whole (optional)

1 x bay leaf

6 x black peppercorns

40g x butter

40g x plain flour

100g x mild cheddar cheese grated

100ml x double cream

Juice of ½ lemon or 2 x tbsp dry white wine

Salt and pepper to taste

Potato topping

800g x peeled potatoes cut into chunks 

40g x butter

100g x cheddar cheese grated and 50g x parmesan cheese grated mixed together

½ x tsp salt

Good pinch white pepper

Cook in a pre-heated oven 190c/gas mark5/375f for 30 minutes till golden brown

FILLING

Place the fish in a large pan add the garlic clove, peppercorns and bay leaf, pour on the milk and on a medium heat bring to a simmer, take of the heat and cover with a lid and leave for at least 1 hour.

Remove the fish from the milk, strain the milk through a sieve and reserve for the sauce, and discard the bay leaf, peppercorns and garlic.

Remove any skin and bones from the haddock and discard, flake the fish using your fingers this is a good way because if there is any remaining bones you will find them, set to one side while you make the sauce.

Place the butter in a pan and melt on a medium heat, stir in the flour and cook for 1 minute, take off the heat and with a hand whisk or wooden spoon gradually stir in the milk, place back on the heat and stir till the sauce thickens and starts to gently bubble, turn the heat down and simmer for 1 minute, take off the heat and stir in  the cheese, double cream, lemon juice, salt and pepper and mix well, pour into a large oven proof dish and put to one side until you are ready to assemble the dish.

TOPPING

Place the potatoes in a pan and cover with cold water, bring to boiling point turn the heat down and cook till potatoes are tender around 20 minutes, Drain the potatoes through a sieve return to the pan and over a medium heat dry the potatoes for a minute, take off the heat and mash the potatoes till smooth add the double cream and most of the cheese (reserve around a ¼ of the cheese to sprinkle on top of the potatoes) add the salt and pepper and mix well.

Using a dessert Spoon cover the fish with mashed potato start from the outside and work your way to the middle until the fish is covered with a potato spoon shaped topping, sprinkle with the remaining cheese. Cook in the centre of a pre-heated oven for 30 minutes.

Cheese & Onion pie made with cheese pastry

This is a deliciously light melt in your mouth pastry you will love this pie but be warned one slice is just not enough.

Cheese pastry

300g x plain flour

½ tsp x salt

½ tsp x English powdered mustard

Pinch Cayenne pepper

140g x lard cut into small pieces

140g x finely grated mature cheddar cheese

1 x egg yolk

2 x tbsp cold water

Milk or egg yolk to glaze

Sift the flour, salt , mustard and Cheyenne pepper into a bowl add the lard and rub with you finger tips till it resembles fine breadcrumbs (this can be done using a blender)

Mix in the cheese then add the egg yolk and water a little at a time until the pastry starts to clump together, lightly knead the pastry until it becomes smooth in texture wrap in cling film and put in the fridge until your ready to use it.

Cheese filling

25g x butter

2 x onions chopped

1 x tbsp water

300g mature cheddar cheese grated

2 x tbsp double cream or milk

2 x eggs lightly beaten

Pepper to taste

Melt the butter over a medium heat add the onion and cook for around 15 minutes, add the water and cook for a further 15 minutes and set aside to cool.

In a bowl combine the cheese, onion, egg and cream add the pepper and stir until well mixed.

Grease a 10 inch oven proof pie dish.

Divide the pastry making sure one half is slightly bigger, use this for the base and the smaller for the lid, Roll out the base pastry on a lightly floured surface and use to line the pie dish, and then spoon the cheese mixture on top, roll out the remaining pastry, brush the pie edges with water before placing the pastry lid on top, using the tip of a fork press to seal the pastry edge, brush the top with milk or egg yolk and with a pointed knife  make two slits in the pastry lid to let out the steam, place the pie on a baking tray and cook on  the middle shelf in a pre-heated oven 220C/425F/Gas mark 7 for 30-35 minutes or until golden brown, leave to cool down for 10 minutes before serving.

Monk fish and butterbean curry

 The first time I had monk fish was a regretable one, I was in portugal and saw barbecued monkfish on the menu the first mouthful was disgusting it was under cooked and tasted as if it had gone off this was around 15 years ago and I have not had it since so I thought it was about time I made freinds with the monk fish. 

1 x tsp oil

1 x large onion finely chopped

¼ x inch ginger grated

2 x cloves garlic

Spice mix

1 x tsp ground cumin

1 x tsp ground coriander

1 x tsp turmeric

1 x tsp chilli powder

1 x tsp paprika

1 x tsp garlic salt

1 x tsp gara masala

Little water

1 x tbsp tomato puree

200ml fish stock

150g x creamed coconut

800g x filleted and skinned monk fish cut into chunks

400g x tin butterbeans well drained

2 x tbsp greek yoghurt

1 x tbspChopped fresh coriander leaves

Salt and black pepper to taste

On a medium heat fry the onions and ginger in oil till the onions are translucent add the garlic and cook for a further minute. Mix the spices with a little water to make a paste add to the onion and cook for around five minutes add the tomato puree and cook for a further minute, add the fish stock and creamed coconut bring to a simmer add the fish and butterbeans bring back to a simmer and cook till fish is opaque in colour around 10-15 minutes gently stir in the Greek yoghurt and chopped coriander heat through season with salt and pepper and serve straight away with basmati rice and naan bread.

CAROL’S LAMB HOTPOT

I love lamb hotpot the smell when it is cooking is second to none, fresh bread and butter to mop the gravy. This is going to make you smile.

1tbsp x vegetable oil

2 x large onions sliced thin

2 x garlic cloves crushed

1 tbsp x plain flour

¼ tsp x English mustard powder

¼ tsp x paprika powder

500g x potatoes thinly sliced

1 ½kg x neck end lamb chops or shoulder chops trimmed of fat

200g x Carrots peeled & sliced thin

200g x Swede peeled quartered sliced thin

2 x bay leaf

1 tsp dried thyme

1 tsp dried rosemary

500ml x lamb stock made with 3 stock cubes or use fresh stock

½ tsp x salt

½ tsp x pepper

PRE HEAT OVEN 170C/350F/GAS MARK 4

On a medium heat cook the onions in the oil until soft and slightly browned, add the garlic cook for 1 minute, combine the flour, mustard and paprika together mix into the onions and cook for 1 minute, take off the heat and with a hand whisk or wooden spoon gradually stir in the lamb stock, add the bay leaf, thyme and rosemary and salt and pepper, put back on the heat and stir the gravy continually until it thickens and comes to a simmer, take off the heat and put to one side, meanwhile place a layer of potatoes at the bottom of a large casserole dish, layer with half chops half of the carrots and half the Swede, add a layer of potatoes and pour over half of the onion gravy, Add the rest of the chops, carrots and Swede, pour over the remaining gravy and top with the rest of the sliced potatoes, cover and cook on the middle shelf of the oven for 2 ½ -3 hours.

Smoked haddock and tuna fish cakes with Garlic and mayonnaise dip

Steve bought 3 large smoked haddock fillets for £3.50 last week this is why he does the shopping he always comes home with a bargain. I put them in the freezer and yesterday I made these little darlings I must admit I wasn’t sure how they would turn out, they was very Moorish and I thought they tasted even better as they cooled down. I used Naan bread for the breadcrumbs because that’s all I had in on the day. We had these as a starter before having a curry and had the rest the next day for lunch.

Makes 14-16 fish cakes

FISH CAKES

300 x peeled diced potatoes

450g x smoked haddock fillets

1 x 185g tin drained tuna in brine (optional)

25g x butter

4 x shallots or 1 x small onion finely chopped

2 x garlic cloves crushed

¼ tsp dried coriander

½ tsp dried chilli powder

3tbsp x mayonnaise

1tsp x Dijon mustard

1 x lemon (juice only)

½ tsp salt

½ tsp black pepper

1 x egg beaten

Put the potatoes in a large pan, cover with water and bring to the boil, turn down the heat and simmer till potatoes are tender drain the water off  through a sieve  put back into the pan and put to one side, meanwhile put the haddock into a wide fitting pan cover with water put on a medium heat and bring to the boil turn off the heat place a lid on the pan and leave for 10 mins till the haddock is cooked through, drain the water off,  when the haddock has cooled enough to handle  remove any bones and skin flake fish into the potatoes, drain the tinned tuna pressing out all the brine add to the potato mixture mash them together until the fish and potatoes are well incorporated, meanwhile on a medium heat melt the butter add the shallots and garlic cook for 5 mins stirring all the time.

Place the mayonnaise and mustard in a bowl add the chilli powder, coriander; lemon juice, salt pepper and egg, with a whisk mix all the ingredients together when well mixed add together with the shallots and garlic to the potato and fish mixture, mix all the ingredients together taking care to make sure everything is mixed in evenly. take a small amount of the mixture and roll into a ball press the top down gently with you hand to make the shape of a fish cake repeat the process till all the mixture is used, place them on a floured surface as you go I used 2 large plates. Put the fish cakes in the fridge while you prepare the breadcrumbs and mayonnaise.

BREADCRUMBS

1x large garlic & Coriander Naan bread

2 x eggs beaten

25g x plain flour

GARLIC MAYONNAISE

1-2 x garlic cloves crushed

200ml x mayonnaise

Put the garlic and mayonnaise in a bowl and mix together, place in the fridge till ready to use.

Take the Naan bread tear it into pieces and place in a blender,  blend on full speed till it resembles breadcrumbs put the breadcrumbs in one bowl the beaten egg in another bowl and the flour in a third bowl , starting with the flour place one fish cake in the flour and with a spoon coat the fish cake gently shake off any excess flour, dip the fish cake into the egg and coat on both sides, place into the breadcrumbs making sure the fish cakes are well coated  repeat the process till all the fish cakes are breaded, place in the fridge for around 30 minutes to firm up.

Cook in a little oil on a medium heat till crispy and golden brown  serve with the garlic mayonnaise and a bit of salad and lemon to garnish, go on you know  you want to.

Carol's One chicken two meals and three recipes

Steve came home with 2 decent sized chickens for £7.00 what’s going on cheap or what, anyway this is what I made with one of the chickens, Steve said he is going to make a Gambian dish called Domada with the other watch this space.

POACHED CHICKEN

1 x chicken

1 x carrot peeled and roughly chopped

1 x onion quartered

1 x stick celery roughly chopped

1tsp x peppercorns

1 x bay leaf

1 x bouquet of garni

10 x mushroom stalks (reserve the mushrooms for the pie)

2 ½ltr -3ltr x water to cover

Place the chicken and the rest of the ingredients into a large pan, cover with water and bring to boiling point removing any scum from the surface with a spoon, turn down the heat and simmer till chicken is cooked around 1 ½ hours, Remove the chicken from the stock and set to one side till cool enough to handle, meanwhile strain the stock through a sieve into a pan and with a spoon gently press the vegetables so you get all the juices from them discard the sieved pulp. Reserve the stock for the soup and pie. Remove the chicken breast from the bone cover with cling film and when cool enough put in the fridge till you make the pie (make sure you use it within two days) do the same with the chicken legs.

INGREDIENT FOR THE CHICKEN SOUP

30g x butter

2 x onions chopped

1 x large carrots diced

1 x stick celery diced

300g x potatoes diced

5ooml x chicken stock

½ tsp x dried thyme

½ tsp x dried dill

¼ tsp x garlic salt

1 x bay leaf

2 x cooked chicken legs

2 x tbsp double cream

Plenty of fresh ground black pepper and salt to taste

On a medium heat melt the butter in a large pan, add the onion and cook for around five minutes add the carrots, celery and potatoes and cook for a further 2 minutes, add the stock, thyme, Dill, garlic salt and bay leaf bring to boiling point then reduce the heat and simmer for 30 minutes or till the vegetables are soft.

Remove and discard the bay leaf.

Put half of the liquid and vegetables into a blender blend till smooth return back to the soup pan add the cooked chicken, black pepper, salt and double cream heat through till hot serve with crusty bread rolls and butter.

INGREDIENTS FOR THE CHICKEN & MUSHROOM PIE

PASTRY

275g x plain flour

¼ tsp x salt

Pinch mustard

65g x butter diced

65g x lard diced

1 x egg yolk mixed with 2 x tbsp water

Put the flour into a blender with the salt and mustard, blend for few seconds then add the butter and lard, blend till the mixture resembles fine bread crumbs.

Add a small amount of the egg and water mix and blend for a couple of seconds at a time repeating the process till the mixture starts to come together and form into clumps, take the pastry out of the blender, sprinkle flour onto a dry surface and lightly knead the pastry into a smooth ball shape, Divide the pastry into two pieces one slightly larger than the other, the larger piece will be for the base of the pie and the smaller for the top Wrap the pastry in cling film reserve in the fridge, Meanwhile make the filling

CHICKEN FILLING

50g x butter

1 x onion finely chopped

180g x white cap mushrooms quartered

2 x garlic clove crushed

50g x plain flour

¼ x tsp dried mustard

250ml x reserved chicken stock

125 ml x milk

 ½ tsp dried dill (optional)

2 x chicken breasts diced

1 x tsp Salt

1 x tsp black pepper  

On a medium heat melt the butter, add the onion and mushrooms cook for 5 minutes add the garlic and cook for 1 minute, stir in the flour and mustard cook for a further minute, with a hand whisk stir in the stock a little at a time till it starts to thicken keep stirring  the sauce till it comes to a simmer cook for a couple of minutes, take the pan off the heat and stir in the milk take the pan off the heat add  the diced chicken, dill, salt and pepper stir well  put to one side while you roll the pastry.

Pre- heat oven 200c/400f/gas mark 6

PUT THE PIE TOGETHER

Grease the base of a 10 inch pie dish with a little lard or margarine and put to one side. Sprinkle your work surface with plain flour, with a rolling pin roll out the larger piece of  reserved pastry  turning the pastry with the flat of your hand a little at a time, take your time with this as the pastry will roll easier as you go along. Roll out the pastry till you have 11 inch circle.

Use the rolling pin to lift the pastry to line the pie dish, gently mould the pastry into the dish. Spoon the chicken filling into the pie base, Roll out the remaining pastry to a 10 inch circle for the pastry lid.

Brush the edges of the pastry base with a little water place the pastry lid on top and seal the edges of the pie by gently pressing the tip of  a fork around the edge. Brush the top of the pie with egg yolk, bake in a pre-heated oven for 40 minutes.

  

      

Carol’s creamy brandy sauce, served with deep fried breaded scampi and Melba toast

This is nice as a starter, I remember years ago when I worked in a pub, I was lucky to be taken to the local Italian restaurant by the landlady I worked for, the restaurant was called Cesares Palace, they did a scampi in brandy sauce and it was delicious, I wish I had the recipe, does anyone out there know it?

If you use prawns instead of scampi defrost if frozen, pat dry before you put them in the sauce.

Melba toast

1 x small unsliced white loaf cut into 1 ½ inch slices.

Toast slices of bread under the grill on both sides till golden brown.

Slice each piece of toast through the centre between the toasted sides so you have two pieces from each slice, place the untoasted sides under the grill till golden brown and crispy, the sides of the bread usually curls and set to one side until required.

Brandy cream sauce

20g x butter

2 x shallots or ½ small onion finely chopped

2 x garlic cloves

100ml x  brandy or white wine.

¼ tsp x dried tarragon

1 x tsp tomato puree

¼ x tsp paprika

¼ x tsp Dijon mustard

250ml x double cream

pinch cayenne pepper

400g frozen breaded scampi or peeled and cooked prawns, if you use prawns add them to the pan just before serving and heat through

  

Put the butter in a frying pan melt on a low heat, add the shallots and garlic and cook until softened, pour in the brandy add the tarragon bring to the boil and reduce by half, add the tomato puree, paprika, Dijon mustard, double cream, bring to the boil stirring all the time, lower the heat and reduce to a thick sauce around 15 minutes, add the cayenne pepper and salt to taste.                                                                                                                                      Cook the scampi following packet instructions, you can do this while the sauce is thickening

warm the melba toast in a pre heated oven 180c/ 350f /gas mark 4.

Carol's fish stock

Remember me telling you about the lobster well Steve bought uncooked langoustines at the same time “I don’t know why I am scared of shell fish” anyway I thought I would have a go, I cooked them in boiling water for around 3 minutes drained them and spent the next half hour peeling the little blighters.

The ones I’ve seen on TV were ruddy great big ones anyway I persevered and ended up with no more than a handful, so I ate them with garlic mayo yum, not to be beaten I used the heads, body and shell of the langoustines and some vegetables left over from last week to make a fish stock, recipe as follows. I asked Steve to buy me some ready cooked & peeled, langoustines for my Scampi in a brandy cream sauce that I am now determined to make, served with Melba toast recipe to follow.

INGREDIENTS

Place Langoustines heads, tail and any shell in pan with

1 x onion quartered

1 x carrot roughly chopped

1 x piece celery

6 x black peppercorns

1 x sprig of thyme

2 x parsley stalks

1 x bay leaf

Place all the ingredients In a large pan Cover with around 2-3 litres of  water bring to the boil skim any scum that comes to the surface with a spoon, reduce heat simmer on a low heat for 1 hour, remove from the heat  drain the stock through a sieve into a clean pan return to the heat and simmer till the stock has reduced to 300ml put the stock on a jug and leave to go cold use within 2 days or freeze in a container for up to 2 months, Recipe using this stock to follow.

Carol's Crab and Lobster fish cakes.

Yesterday I was confronted with a cooked lobster I know my husband Steve likes a bargain but this is going too far, he said it was reduced from £10 to £3.50 from our local supermarket. I have never used lobster before so hear we go, THIS IS SCARY

Prepare your ingredients.

2            X THICK SLICES OF WHOLE MEAL BREAD OR WHITE BREAD

50G       X CORNFLAKES

350G     X POTATOES PEELED AND CHOPPED COVER WITH COLD WATER

1/4TSP  X TARRAGON

2            X EGG YOLKS

130G     X LOBSTER MEAT

240G     X 2 X170G TINS DRAINED CRAB MEAT in brine

1/2 TSP X PAPRIKA

1/4 TSP X GARLIC GRANULES

1/4 TSP X CHILLI POWDER

GENEROUS PINCH CEYENNE PEPPER

JUICE HALF LEMON

SALT AND PEPPER TO TASTE

2            X TBSP PLAIN FLOUR

2            X  EGGS

Breadcrumbs

Preheat the oven to 200c/400f /gas mark6 put the bread in a dry roasting tin place in the bottom of the oven till bread is dry and brittle around 15 mins remove from oven and leave to cool, put the bread in a blender blend on full power till bread resembles breadcrumbs, add the cornflakes blend for a few seconds and set to one side.

Meanwhile drain the potatoes and cover with fresh water add the tarragon bring to boiling point turn down the heat simmer potatoes till tender. Drain the potatoes through a mesh sieve so you don’t loose the tarragon return to the pan on a low heat dry the potatoes for 1 minute take off the heat and cool, add egg yolks to the potatoes and mash till smooth put to one side.

Cut the lobster down the middle, from head to tail remove the white meat from the tail end discard the dark vein, crack open the claws remove the white meat and as much of the white meat from the rest of the shell discard the grey matter and spongy bits.

Drain the crab meat through a sieve, with the back of a spoon press down on the crab meat to remove the rest of the brine, put the crab, lobster and the rest of the ingredient in a blender, blend on full power for a minute put the mixture into a large bowl and add to the potatoes mix till well combined.

Using a dessert spoon as a measure, scoop a good amount of the mixture and roll into a ball with the palms of your hands then gently press with the palm to form a  fish cake, repeat till all the mixture is used.

Put the flour in a small bowl, beat eggs together in another bowl, and put the breadcrumbs on a plate.

Lightly flour the fish cakes, dip into the beaten eggs then coat in the breadcrumbs put on a plate in the fridge till ready to use, shallow fry in oil till golden and crispy.

Carol’s tomato and roasted red pepper soup

My husband Steve has the bug for buy one get one free, as soon as he says “you’ll never  guess what I’ve bought”  I know I’m in for a challenge, this is the result of one of those moments I ended up with loads of red peppers.

Prepare your ingredients

4 X RED PEPPERS SLICED INTO LARGE PIECES DISCARDING THE SEEDS AND STALK (buy one bag get one free)

4 X CLOVES GARLIC LEFT IN THEIR SKINS

LITTLE OLIVE OIL

1 X TBSP OLIVE OIL

1 X ONION CHOPPED

1 X LARGE POTATOES CHOPPED

2 X 400G TINNED CHOPPED TOMATOES OR FRESH

2 X TSP PAPRIKA

PINCH CAYENE PEPPER

PINCH CHILLI POWDER

½ TSP DRIED THYME

½ TSP DRIED BASIL

1 BAY LEAF

2 X VEGATABLE STOCK CUBES

2 X CHICKEN STOCK CUBES

500ML X BOILING WATER

2 X TBSP GREEK YOGHURT

WHITE OR BLACK PEPPER, SALT TO TASTE

Pre- heat oven to 220c/450f/gas mark 7

Place the red peppers and garlic onto a baking tray,  drizzle  oil over them  put the peppers skin side up and roast together with the garlic in the oven  till the skins of the  peppers  blacken this may take around 20 minutes

Remove the peppers and garlic from oven when cool enough to handle remove and discard the skins, place to one side.                    

Meanwhile heat 1 tbsp of olive oil in a large pan, add the onion cook on a medium heat for 5 minutes. Add the potato, tomatoes, paprika, cayenne pepper and chilli powder stir and simmer for 10 minutes. Add the thyme, basil, bay leaf  and water,  crumble in the stock cubes stir well and bring to a simmer cook till  the potatoes are tender. Remove the soup from heat and leave to cool for 10 minutes. Remove the bay leaf put soup into a

blender and blend on full speed for around 30 seconds.

 Pour soup through a sieve back into the pan add the yoghurt, salt and pepper to taste.

Why not try this with hot bread rolls, go on you know you want to.

  

 Recipe for Soda bread rolls to follow

Roasted Spicy Potatoes Carol’sWay

45OG X PEELED POTATOES CHOPPED INTO CHUNKS

SPICES

1/2 TSP X MEDIUM CURRY POWDER

1/2 TSP X PAPRIKA POWDER

1/2 TSP X CUMIN POWDER

1/4TSP  X CHILLI POWDER

1/4TSP  X CORRIANDER POWDER

3 TBSP X  VEG OIL

SALT

OVEN TEMP 220C/425F/GAS MARK 7

Place potatoes in a pan and cover with water, bring to the boil turn down the heat, simmer for ten minutes drain water from potatoes and put to one side.

Pre-heat oven

Mix the spices with 2 tbsp of the oil, put the spice mixture in a wide frying pan and cook on a medium heat for 5 minutes stirring, now add the potatoes and  stir gently till the potatoes are evenly coated with all the spice mixture. Heat the rest of the oil in a roasting tray till hot enough that the potato sizzles (try one chunk of potato, if hot enough add the rest) place in the oven and roast for around 1 hour turn potatoes half way through cooking time and cook until crispy.  

This is nice with my spicy chicken

Why not try doing your own naan bread, You know you want to.( recipe to follow)

Carol’s Honey & Lemon Sauce

On my sister Viv’s return from her adventures in Germany before Christmas she brought me a bottle of Mead, instead of me saying “thank you”, my mouth went in a different direction and said “Oh I don’t like mead”  anyway one night after a few glasses of wine I thought I would try it,  as I tried to get the cork out with the cork screw I realised it was a screw top, obviously had to many wines already, so now I had a hole in the top, after a few days I decided to try to do justice to the mead by simmering the whole bottle till it became a syrup this took about an hour and a half ,as soon as it began to bubble up I took it off the heat. I used half of it in my zingy lemon cheese cake instead of honey and the other half in the lemon and honey sauce (using it to replace the honey) nothing is ever easy in my kitchen.

250g    x lemon curd

2 tblsp x honey ( or get Viv to bring you a bottle of mead back on her next expedition)

100ml x  medium white wine

2 tblsp x caster sugar

2          x cardamom pods

½ tsp   x vanilla extract

The juice -and zest of 1 lemon

Pinch of allspice

Place all the ingredients into a pan mix well and simmer until reduced to a thick sauce pour through a sieve and allow to cool and then pour over  Carol’s lemon zingy cheese cake    

Enjoy  “you know you want to”

Carol's Zingy Lemon Cheesecake

Last year I went to visit my sister in Gambia, she asked if I had a recipe for a cheese cake that would last for a few days without collapsing, this is the recipe I came up with, ideal because she has a lemon tree in the garden which I thought were limes because they were green. I started to make the cheese cake as I would do at home whisking the cream till it peaks and so on, this way of making cheesecake in Gambia is all wrong because of the heat, in desperation I put everything in a blender and hoped for the best. wow it was delicious  

If you prefer not to use gelatine replace the caster sugar with the same amount of icing sugar  

base

100g    x butter

150g    x digestive biscuits

 90g     x shortbread biscuits

50g      x demerara sugar

1/2tsp  x ground ginger

Put the butter in a pan and heat gently till melted, put the rest of the base ingredients in a blender, blend on full power till a fine crumb add to the melted butter and mix well, put biscuit mix into a 23cm wide loose bottom cake tin with a spoon press the mixture down until it is flat and even put into the fridge for around 30 minutes to firm up.Now make the filling as follows :-

filling

600g x phillidelphia cream cheese

300g x lemon curd

1 x tbsp honey (optional)

200g x caster sugar

juice and zest of 3 x lemons

300ml double cream

2 x tsp vanilla extract

Gelatine

Using a blender start with the cream cheese and lemon curd and honey blend together till smooth, and add the rest of the filling ingredients and blend till creamy, put the filling ingredients into a bowl leave to one side while you prepare the gelatine.

For this recipe I used fine leaf gelatine what ever you use follow the packets instructions

When the gelatine is ready to use, add to the filling mixture and stir well making sure it is mixed in thoroughly, pour the filling mixture onto the biscuit base and chill in the fridge for at least 3 hours. I put it in the freezer for an hour then the fridge

GO ON ENJOY YOU KNOW YOU WANT TO

                                            Lemon and honey sauce to follow

Carol's Spicey Chicken

3 X TBSP VEGATABLE OIL

1 X CHICKEN CUT INTO 8-10 PIECES SKINNED AND TRIMMED

1 X ONION FINELY DICED

2 X GARLIC CLOVES FINELY CHOPPED OR CRUSHED

1 X 1/2INCH OF GINGER FINELY CHOPPED OR GRATED

4 X GREEN CARDAMONS

1 X STAR ANISE

1 X 2 INCH STICK CINNAMON

1 X TSP CUMIN POWDER

1 X TSP TURMERIC POWDER

1 X TSP CORRIANDER POWDER

1 X TBSP MEDIUM CURRY POWDER

1 X TSP GARAM MASSALA POWDER

1 X ¼ TSP CHILLI POWDER

1 X 400G CHOPPED TOMATOES TINNED OR FRESH

2 X 75G SACHETS OF CREAMED COCONUT

500ML X GOOD CHICKEN STOCK

150 X ML GREEK YOGHURT

HANDFULL OF FRESH CHOPPED CORRIANDER

Heat oil in a large frying pan and seal the chicken pieces a few at a time, transfer to a large pan, carry on using the frying pan by adding the onions, ginger and garlic cook gently for around 5 minutes stirring all the time

Add the cardamoms, star anise and cinnamon cook and stir for a further 2 minutes then add the rest of the powdered spices. ADD A LITTLE EXTRA OIL cook gently for 10 minutes stirring as you go

Add creamed coconut and tomatoes cook for 2 minutes add chicken stock stir well then transfer to the chicken pan simmer for 1 hour.

Add yoghurt and fresh coriander just before serving

If you decide to do this with a full chicken why not do your own chicken stock, yes you know you want to.